Delicious recipes from the kitchens of the Butler sisters

Tuesday, November 5, 2013

Perfect chocolate chip cookies


2 1/4 cups flour
1 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp salt
3/4 cup dark brown sugar, packed
1/2 cup sugar
12 Tbsp unsalted butter, melted
  1 egg + 1 egg yolk, large
  1 Tbsp vanilla
  1 cup Hershey's Mini Kisses


1.In a large bowl, sift together the flour, baking soda, corn starch and salt. 2.In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth. 3.Add the eggs and vanilla and whisk until incorporated. 4.Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined. 5.Add the mini Kisses and fold together. 6.Cover with plastic wrap and refrigerate for at least 8 hours or overnight. 7.When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper. 8.Roll 6 large balls of dough and place evenly on the prepared cookie sheet. You'll use 2-3 Tbsp of dough for each ball. Press 3-4 mini kisses onto each ball. 9.Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately. 10.Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely. 11.Repeat process with all the cookie dough. 12.Eat warm! Store cookies in an air tight container for up to 5 days.

source: javacupcake